Unless I’m feeling ultra lazy or there’s nothing in the fridge, I usually take a packed lunch to work. In the winter I tend to go for soup whereas the summer is salad territory. Recently I’ve become a bit bored of soup, I’ve probably eaten too much and I need some new recipes so, in the spirit of healthy eating, I decided to make this yummy dip to eat with celery, carrot sticks and raw mange tout.
The recipe couldn’t be easier and I had all of the ingredients to hand, if you’re looking to change-up your lunches do give this a go. And if you don’t fancy a cold lunch just yet, this pâté makes a good dip at a drinks party and a handy topping for crackers or bruschetta.
Tuna and white bean pâté
- One 95g tin of tuna in oil, drained
- One 400g tin cannellini beans, drained and rinsed
- Juice of half a lemon
- Zest of half a lemon
- 2 tbsp extra virgin olive oil
- 125ml low-fat crème fraîche
- 15 olives, chopped
- chopped parsley and black pepper to taste
Put the tuna, beans, lemon juice and zest and oil into a food processor or blender and pulse until broken down but not completely smooth.
Stir in the crème fraîche, olives, parsley and pepper. Taste and add salt if you like, I found it salty enough from the olives.
I often make a variation of this without the beans, just stir the crème fraîche into the tuna and add lemon juice and zest as well as some chopped spring onions.